Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup
 
A great warm and hearty meal when there is a blizzard howling outside.
Ingredients
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken
Instructions
  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.

 

Potato Carrot Tart

Potato Carrot Tart
 
This tart is a great side dish or pretty enough to stand alone! So yummy and hearty. Feeds 2 (stand alone) or 4 (as a side dish)
Ingredients
  • 1 Large Baking Potato, thinly sliced *use a mandolin or food processor with a slicing blade to make uniform slices
  • 2 Tbsp melted butter
  • ¾ tsp. thyme
  • 1 tsp Dijon mustard
  • ½ tsp. Salt
  • ¼ tsp fresh ground black pepper
  • 2 Tbsp Driftless Sunflower Oil
  • 1 onion, halved and thinly sliced
  • 2 carrots, shredded
  • ½ - 1 c. shredded cheese: Swiss or Cheddar
Instructions
  1. Preheat oven to 400 F.
  2. Lightly oil a 10 inch tart pan or pie pan.
  3. Combine the melted butter, thyme, mustard, salt and pepper.
  4. Toss in the potato slices.
  5. Once coated, take slices and arrange in pie pan to form a “crust”.
  6. Bake for 20 min.
  7. While the tart shell bakes, heat oil in a skillet over medium heat.
  8. Add the onion and carrot and saute until the onion is limp and colored, about 10 min.
  9. When the tart shell comes out of the oven, top with onion mixture and sprinkle with cheese. Return to oven and bake until cheese is golden and melted, about 10-15 min.
  10. Let cool for about 5 min and serve.

 

Curried Carrot, Sweet Potato & Ginger Soup

 

Curried Carrot, Sweet Potato & Ginger Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 teaspoons Driftless Organics Sunflower Oil
  • 2 teaspoons cumin
  • ½ cup chopped red shallots
  • 3 cups sweet potato, cut into ½” cubes
  • 1½ cups carrots, sliced into ¼” discs
  • 2 tablespoon grated ginger
  • 4 teaspoons curry powder
  • 1½ cups chicken or vegetable broth
  • 1 can coconut milk
  • ½ teaspoon salt
  • ** for a spicier soup, add harissa, sriracha or cayenne powder **
Instructions
  1. Heat oil in a large saucepan over medium-high heat.
  2. Add shallots; saute 3 minutes or until tender.
  3. Add potato, carrots, ginger, and curry; cook 2 minutes.
  4. Add broth; bring to a boil.
  5. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  6. Pour half of soup in a food processor or blender; pulse until smooth.
  7. Repeat procedure with remaining soup. Or better yet - if you have an immersion blender - just use that to puree until soup is the desired consistency.

 

Peanut Butter Carrot Cookies

 

Peanut Butter Carrot Cookies
Recipe type: Dessert
 
Ingredients
  • ½ cup butter
  • ½ cup packed brown sugar
  • ¾ cup white sugar
  • ½ cup peanut butter
  • 1 egg
  • ¼ cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups rolled oats
  • 1 cup grated carrots
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cream together the butter, brown sugar, white sugar, and peanut butter.
  3. Add in the egg and the milk.
  4. Sift together the flour, salt and baking soda and stir in.
  5. Stir in oats.
  6. Add in the carrots and chocolate chips.
  7. Drop by teaspoon onto cookie sheets and bake for 15 minutes.

 

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Author: 
Recipe type: Soup
 
This is one of my family favorites....a dash of dried cayenne and a dollop of sour cream brings is a must. This soup is also great the next day, adding some garam masala and chunks of paneer..."instant" Indian. So yum!
Ingredients
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1-2 carrots, chopped
  • 2 Tbsp Butter
  • 1 Butternut Squash, peeled, deseeded and chopped
  • 1 tart green apple, chopped
  • 3 c. Chicken Stock
  • 1 c. Water
  • Pinches of Nutmeg, Cinnamon, Salt and Cayenne (to taste)
  • 1 Tbsp Maple Syrup (optional)
  • Sour Cream (for serving)
Instructions
  1. Saute onion, carrot and celery in butter until tender (about 3-5 min).
  2. Add the rest of the ingredients (minus syrup) and simmer. Be conservative with the spices.
  3. When butternut and apple are tender (about 20-30 min), puree the soup.
  4. Taste and add more spice per taste, including optional syrup.
  5. Serve with a dollop of sour cream.

 

Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
 
This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I'm doing the freezer meals - having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
Ingredients
  • 1-2 chicken breast/porkchop/steak, etc - long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger - grated into paste
  • 2 cloves garlic - minced or grated
Instructions
  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.

 

Turkish Carrot Dip

This Turkish Carrot Dip is a great little healthy snack to grab when your tummy is rumbling.  Your taste buds will rejoice with this choice!

Turkish Carrot Dip
 
Ingredients
  • ¼ cup extra-virgin olive oil
  • 3 - 4 medium to large carrots, shredded
  • ⅓ cup pine nuts or finely chopped walnuts
  • ¾ teaspoon fine sea salt
  • 1 - 2 garlic cloves, minced
  • 2 cups plain Greek yogurt
  • Veggies for dippin’, like carrots, radishes, etc.
Instructions
  1. Heat the oil in a large skillet over medium-high heat until hot.
  2. Add the carrots and cook for 5 minutes.
  3. Add the nuts and salt.
  4. Reduce heat to medium and continue cooking, stirring occasionally, for 5 minutes, or until carrots are completely soft and beginning to brown.
  5. Add garlic and cook, stirring until fragrant.
  6. Cool slightly.
  7. In a medium bowl, stir the warm carrot mixture into the yogurt.
  8. Drizzle with additional olive oil before serving.

 

Garlic Parmesan Carrots and Parsnips

Can you seriously think of better ways to enjoy carrots and parsnips than drowning them in butter, garlic and Parmesan cheese?!? I didn’t think so. Check out our Garlic Parmesan Carrots and Parsnip recipe to have your mind blown:

Garlic Parmesan Carrots and Parsnips
 
Ingredients
  • 1 lb carrots and/or parnsips, chopped into 1” pieces
  • 3 tablespoons melted butter
  • 3 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • Salt & pepper
Instructions
  1. Preheat the oven to 400F.
  2. Mix the melted butter and garlic together.
  3. Coat the carrots well with the butter mixture. Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra butter garlic mixture on top of the carrots.
  4. Roast for 15 minutes, then top the carrots with the Parmesan cheese. Roast for another 10 minutes or until the cheese melts and slightly browned. Remove from the oven and sprinkle with salt and pepper to taste, if desired.

 

Cinnamon Carrot Pie

Looking for a simple and delicious holiday pie made out of, yup, you guessed it – vegetables?!? Look no further than our Cinnamon Carrot Pie:

Cinnamon Carrot Pie
 
Ingredients
  • 1 (9 inch) unbaked pie shell
  • ¾ cup sugar
  • 2 cups chopped carrots
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  3. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside.
  4. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes.
  5. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  6. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk.
  7. Pour the mixture into the partially baked pie shell. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C).
  8. Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

 

Carrot and Zucchini Bread

This Carrot and Zucchini Bread hits the spot! It makes a great grab-and-go snack or breakfast. It freezes well too!

Carrot and Zucchini Bread
 
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1½ cups sugar
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl. Add the sugar and blend.
  3. Mix the eggs with the oil and add that to the
  4. flour mixture, mix again.
  5. Mix the zucchini, carrots and walnuts, add and mix.
  6. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the center.